1/2 teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative)

8 small corn tortillas, warmed

1 cup shredded romaine lettuce

1 cup pico de gallo

Sour cream or crema to taste

In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.

Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.

Arrange eight corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream if desired.